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byJoanna Gaines
Total 15 mins, includes cooling time
Active 15 mins
Makes about 3 cups
TIP: A chile’s heat is not primarily in the seeds, but in the pithy ribs that the seeds are attached to. If you remove only the seeds, a hot chile will still be super spicy; remove the ribs as well if you want to minimize the heat. If you like super spicy salsa, use the larger amount of jalapeño and leave some or all of the ribs.
  • 4 Hass avocados, pitted
  • 1 medium vine-ripened tomato, cut into 1/4-inch dice
  • 2 to 3 tablespoons minced red onion, to taste
  • 1 to 1 1/2 jalapeños (ribbed and seeded if desired), minced (see Cook’s Note)
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime, or more to taste
  • Kosher salt and freshly ground black pepper
  • Tortilla chips or sweet potato chips, for serving
  1. Spoon the avocados out into a large bowl and discard the peels. Smash the avocados with the back of a fork until they’re broken down but still have lots of texture. Add the tomato, onion, jalapeño, cilantro, lime juice, and 1/4 teaspoon each of salt and pepper. Use the fork to stir until well combined. Taste and add more lime juice, salt, or pepper as needed.
  2. Serve at once with chips.
  3. To store, transfer to a container with an airtight lid. Press plastic wrap directly against the surface of the guacamole and cover the container. Store in the refrigerator for up to 6 hours.